Sweet Potato Fritters
These golden, crispy fritters transform humble sweet potatoes into a delightful dessert or tea-time snack. Mashed sweet potatoes are enriched with ghee, aromatic rose water, and nutmeg, then lightened with beaten egg whites for a texture that is crunchy on the outside and soft within. Fried in ghee until reddish-brown, they offer a comforting blend of savory richness and sweet spice.
Ingredients
- 1/2 pound Sweet potatoes (Choose a good quality, thick variety. Originally '0.5 ratal'.)
- 1 cup All-purpose flour (Sifted. Originally '0.25 ratal mill no. 1 wheat flour'.)
- 1/2 cup Powdered sugar (Originally '0.25 ratal'.)
- 2 whole Eggs (Separated into yolks and whites.)
- 1/2 cup Whole milk (Originally '0.5 pasher'.)
- 2 teaspoons Rose water (Can substitute with 12 drops of rose essence.)
- 2 whole Nutmeg (Grated. Note: 2 whole nutmegs is very strong by modern standards; adjust to taste (1 teaspoon ground is recommended).)
- 1 teaspoon Ghee (for batter) (Plus extra for frying.)
- 1 cup Ghee (for frying) (Approximate amount for shallow/deep frying.)
- 1/8 teaspoon Baking soda (Optional. Originally '1/6 val' (weight of half a 2-anna coin).)
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Instructions
- 1Wash the sweet potatoes thoroughly. Boil them until they are soft and tender. Peel off the skins and mash the pulp very well until smooth.
- 2Separate the egg yolks from the whites. In a mixing bowl, combine the mashed sweet potato with 1 teaspoon of ghee. Add the flour, powdered sugar, egg yolks, milk, rose water, and grated nutmeg. Mix everything thoroughly to combine.
- 3Beat the egg whites until they form stiff peaks. If using baking soda, mix it into the batter now. Gently fold the stiff egg whites into the sweet potato mixture until incorporated.
- 4Heat a sufficient amount of ghee in a kadhai (wok) or deep pan over medium heat. Once the ghee is hot (crackling), drop spoonfuls of the mixture into the ghee. Fry until one side turns red/golden, then flip and fry the other side until golden brown.
- 5Remove the fritters (karkariya) from the ghee using a perforated spoon to drain excess fat. Serve warm.
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